Butternut Squash Coconut Curry Soup With Pomegranate Seeds

Butternut squash coconut curry soup with pomegranate seeds for dinner. A beautiful medley of flavors and a smooth creamy texture definitely make this a favorite of the season!

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Butternut squash coconut curry soup with pomegranate seeds for dinner. A beautiful medley of flavors and a smooth creamy texture definitely make this a favorite of the season!

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Recipe

Prep time 5 minutes

Cook time 45 minutes

Ingredients

medium butternut squash, halved, seeds removed

medium onion, coarsely chopped

garlic cloves, crushed

(15-oz.) can light unsweetened coconut milk

tablespoon curry powder

tablespoon turmeric powder

0 1/4 teaspoon cayenne pepper

tablespoons coconut oil

0 Salt, to taste

Method

Step 1

Place squash halves face down on a baking sheet. Roast at 400 until soft to the touch (30-40 minutes). Cool, then peel the skin with a fork or knife.

Step 2

Heat oil in a soup pot ( I used my cast iron Dutch oven), add garlic, onions, salt. Cook, stirring often until onions are translucent with golden edges. Add squash, curry, turmeric, pepper, coconut milk. Mix well, bring to a low boil, reduce heat and simmer for a few minutes. Remove from heat and blend to desired consistency. I used Vitamix on high for about 2 minutes. Enjoy!